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When time to serve, wrap the persimmon pudding in foil and warm in
the oven. Then heat the brandy for flaming (until steaming) in the
microwave or in a small pan on the stove. If you want this to look
fancy, pour the hot brandy into an attractive pitcher, dim the
lights, place the persimmon pudding on a rimmed platter and put it
on the table in view of everyone, ignite the brandy in the pitcher,
and enjoy the ooohs and aaahs as the fiery stream of blue flame goes
from the pitcher (lift it high above the pudding) to the platter.
Then use a large spoon to ladle the still-flaming brandy from the
platter over the persimmon pudding again until the flames die down.
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